Nancytripp's profile page
Recipes
Ricotta-and-Herb-Stuffed Chicken
By nancytripp
Serves 6
- For filling:
- 4 garlic cloves (minced)
- 3 tbsps extra-virgin olive oil
- 4 cups ricotta (whole-milk, preferably fresh; 2 pounds)
- 2 large eggs (lightly beaten)
- 1 cup parmigiano-reggiano (grated, 2 ounces)
- 1/4 cup fresh oregano (chopped)
- 1/4 cup flat leaf parsley (chopped)
- 2 whole chickens (each about 3 1/2 pounds)
- 2 tbsps extra-virgin olive oil
Roasted Carrot, Parsnip, and Potato Coins
By nancytripp
Recipes & Menus / Recipes Roasted Carrot, Parsnip, and Potato Coins Look for carrots and parsnips that are about ...
- Nonstick vegetable oil spray
- 4 medium carrots (about 1 1/4 pounds), scrubbed, ends trimmed
- 4 medium parsnips (about 1 1/4 pounds), scrubbed, ends trimmed
- 1 pound fingerling potatoes or baby Dutch yellow potatoes, scrubbed
- 1/2 cup olive oil
- 2 teaspoons coarse kosher salt
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cardamom
- 3/4 teaspoon freshly ground black pepper
Pork Scaloppine with Fennel Salsa Verde
By nancytripp
Stir fennel, fennel fronds, shallot, garlic, capers, parsley, lemon zest, and ⅓ cup olive oil in a small bowl; se...
- small fennel bulb, finely chopped, plus 2 tablespoons chopped fennel fronds
- large shallot, finely chopped
- garlic clove, finely grated
- chopped drained capers
- chopped fresh parsley
- finely grated lemon zest
- olive oil, plus more
- Kosher salt and freshly ground black pepper
- fennel seeds
- center-cut boneless pork loin, silver skin removed
- (or more) vegetable oil
- lemons, halved crosswise
- A spice mill or a mortar and pestle
Mint and Cumin-Spiced Lamb Chops
By nancytripp
Pulse onions, cilantro, parsley, mint, cumin, paprika, allspice, red pepper flakes, and ras-el-hanout in a food pr...
- With lamb rib chops, we insist you leave the fat on the bone.
- Ingredients
- SERVINGS: 8
- 2 medium onions, peeled, quartered
- 1 cup fresh cilantro leaves with tender stems
- 1 cup fresh flat-leaf parsley leaves with tender stems
- 1 cup fresh mint leaves
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 2 teaspoons allspice
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon ras-el-hanout or garam masala
- Kosher salt
- 24 untrimmed lamb rib chops (about 5 lb.)
- Vegetable oil (for grilling)
Cambodian Grilled Chicken
By nancytripp
1. Prepare the chicken and marinade: Remove and discard the fat just inside the neck and body cavities of the chic...
- For the Chicken and Marinade
- 1 * 1 whole chicken (3 1/2 to 4 pounds)
- 5 * 5 cloves garlic, peeled and cut in half
- 2 * 2 tablespoons sugar
- 1 * 1 teaspoon coarse salt (kosher or sea)
- 1 * 1 tablespoon soy sauce
- 1 * 1 tablespoon Asian fish sauce (or more soy sauce)
- For the Glaze
- 2 * 2 tablespoons vegetable oil
- 1 * 1 clove garlic, peeled and gently crushed with the side of a cleaver
- 2 * 2 teaspoons annatto seeds (achiote), or 2 teaspoons sweet paprika
- For the Dipping Sauce
- 1 * 1 teaspoon coarse salt (kosher or sea)
- 1 * 1 teaspoon freshly ground black pepper
- 1/2 * 1/2 teaspoon sugar (optional)
- 2 * 2 limes
- You'll Also Need
- * A grill basket
Galician Pork and Vegetable Stew
By nancytripp
Place garbanzos in large bowl
- 1 1/2 * 1 1/2 cups dried garbanzo beans* (chickpeas; about 9 1/2 ounces)
- 1 * 1 1 1/2-pound rack baby back pork ribs, cut into 3-rib sections
- 1 to 1 1/4 * 1 to 1 1/4 pounds ham, cut into 3 x 2 x 3/4-inch pieces
- 1 * 1 1-pound smoked ham shank
- 1 * 1 pound fully cooked smoked Spanish chorizo,** cut into 1/2-inch-thick rounds
- 1 * 1 pound skirt steak, cut crosswise into 8 pieces
- 8 * 8 ounces 1/3-inch-thick slices pancetta (Italian bacon), coarsely chopped
- 16 * 16 cups water
- 5 * 5 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1-inch pieces
- 3 * 3 pounds 3-inch-diameter white skinned potatoes, peeled, halved
- 1 * 1 pound kale (2 large bunches), center ribs removed, cut crosswise into 3/4-inch-wide strips (about 16 cups)
Cranberry and Red-Grape Relish
By nancytripp
Boil cranberry juice in heavy large saucepan until reduced to 1 cup, about 50 minutes
- 8 * 8 cups cranberry juice cocktail
- 3 * 3 cups dried cranberries
- 3 * 3 cups red seedless grapes, halved
- 2 * 2 tablespoons fresh lemon juice
- 1 * 1 teaspoon finely grated lemon peel
Grilled Portuguese-stye chicken with mango salsa
By nancytripp
Use small sharp knife to make several 5mm deep cuts on thick part of chicken Marinade: puree garlic, OO, red peppe...
- 6-8 chicken thighs, boneless, skinless
- 1 TBSP evoo
- 5 cloves garlic
- 3/4 cup roasted red pepper
- 1/2 onion, chopped roughly
- 1 tsp brown sugar
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1 TBSP lemon juice
- 1 mango, peeled, and diced
- 1/2 red onion, finely chopped
- 1/2 cup cucumber, diced
- 1/2 green pepper, diced
- 1 TBSP lime juice
- 1/2 cup chopped fresh mint
- Lime or lemon wedges, to serve
Shrimp in Dill Butter
By nancytripp
Preheat oven to 375°F with rack in middle
- 12 * 12 (1/2-inch-thick) slices brioche or firm white sandwich bread, crusts discarded
- 16 * 16 jumbo shrimp, peeled, leaving tail fan attached, and deveined
- 3/4 * 3/4 stick unsalted butter, softened
- 2 * 2 tablespoons finely chopped dill
- 1 * 1 tablespoon finely chopped shallot
- * Equipment: 8 (2-ounce) ramekins or small ovenproof cups
Roast Chicken with Hot-Sauce Butter
By nancytripp
Preparation Wearing gloves, halve and seed chiles
- 3 ounces orange Scotch bonnet or habanero chiles (about 10)
- 1 orange bell pepper, halved, seeded, coarsely chopped
- 4 1x3 inch strips orange zest
- 4 tablespoons St-Germain liqueur, divided
- 2 tablespoons kosher salt, divided, plus more for seasoning
- 1 garlic clove, smashed
- 1 cup Champagne vinegar
- 2 teaspoons cornstarch
- 4 tablespoons unsalted butter, softened, divided
- 1 3-pound chicken, cut into 4 pieces, backbone removed
- Freshly ground black pepper